Char kway teow, literally “stir-fried ricecake strips”, is a popular noodle dish in Malaysia, Singapore, and Indonesia. It is made from kway teow which are 1 cm wide rice noodles, stir-fried over very high heat with light and dark soy sauce, chilli, whole prawns and other seafood, bean sprouts and chopped Chinese vegetables. The dish is commonly…

The Thai have a culinary concept called “Yum” which was explained to me as an ideal balance of Sweet, Sour, Salty, Spicy flavours. This is not a thai dish but I understand the SE asian culinary traditions have a similar principle.

The Erythritol is just there to balance the sour of the fish sauce, the spicy chilli’s, the salty soy sauce.